Semolina or Upma ravva is seasoned with Bengal Gram Dal, Urad Dal, Curry Leaves, Cashew Nuts, dry Ginger and Mustard Seeds.
The back of the box included clear pictorial as well as text instructions on how to make the Upma from the mix.

Semolina with Cashew Nuts etc

As instructed, I boiled 650ml of water and allowed it to boil, then added the dehydrated vegetables and cooked them for 12 minutes. The instructions actually said 10-12 minutes. But I cooked the vegetables for 12 minutes.
After cooking the dehydrated vegetables in water for 12 minutes, I added the semolina with continuous stirring. I cooked the semolina for 3 minutes and switched off the stove after it attained a pasty texture. As recommended, I added a tablespoon of ghee to enhance the overall taste of the Upma.

Priya Upma Mix

Now that the Upma was ready I was eager to try it.
Also, Upma is best when it's hot (temperature wise).

Priya Upma

One spoon of Priya Upma into the mouth and I almost dropped dead.
For, it was bad on multiple fronts.

First, Priya Upma turned out to be a Uppu Takkuva Upma, i.e. it was low on salt.

Second, it was low on Ginger and Green Chilli flavor - two most important flavoring agents of South Indian Upma.

Third, it was low on Oil.

Fourth, the quantity of dehydrated vegetables was so small that they failed to add any flavor, taste and were completely lost.

Sure, the Priya Upma mix included Cashew Nuts, Bengal Gram and Urad Dal. But in absence of proper proportion of Salt, Green Chilli, Ginger and Vegetables vis-a-vis Semolina or Ravva, Priya Upma mix turned out to be a flavorless, tasteless tiffin item.